Buttery Blueberry Scones with Lemon Glaze
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 8 1x
Scale
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
For the glaze:
- 2 tbsp freshly squeezed lemon juice
- 1 cups confectioners’ sugar, sifted
- 1 tsp unsalted butter, melted
- 1 lemon, zest finely grated
Instructions
- Preheat oven to 400ºF.
- Add the flour, sugar, baking powder and pinch of salt to a bowl and mix to combine.
- Add the cold butter.
- Using a pastry blender combine butter with dry ingredients until it resembles course cornmeal.
- Add the blueberries and gently stir.
- Add the heavy cream and fold everything together just to incorporate.
- Line a baking sheet with parchment paper.
- Transfer the dough to the prepared sheet.
- Pat the dough into a disc about 1 inch thick.
- Cut into 8 wedges.
- Brush the scones with extra heavy cream.
- Bake in preheated oven for 22 to 25 minutes or until golden brown.
- Remove from the oven.
- To make the glaze, add all the ingredients to a bowl and mix to combine.
- Drizzle the glaze over the scones.
Find it online: https://nurturedhomes.com/blueberry-scones